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Sunday Roast Beef

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"Roast beef is among the simplest of all main dishes to prepare well, especially if you invest in a good thermometer to make sure you don't overcook the meat. Pulling a roast when its interior temperature approaches 125° F, then allowing it to rest, will yield perfectly rare slices of beef (for medium-rare, remove the roast from the oven when its interior temperature rises toward 130° F). Making a roast beef even if the crowd for dinner is going to be small is no error: The leftovers make for excellent sandwiches and breakfast hash. This recipe calls for a relatively inexpensive sirloin tip or chuck roast, and covers it with a simple dry rub that contains a whisper of garlic. The result pairs nicely with roasted root vegetables or mashed potatoes, and always with grated horseradish."

List of Ingredients

â—¦ 1 sirloin tip or chuck roast, 3 to 5 pounds
â—¦ 2 cloves garlic, peeled and smashed
â—¦ 2 teaspoons kosher salt
â—¦ 1 tablespoon freshly ground black pepper
â—¦ 2 teaspoons dark brown sugar
â—¦ Red pepper flakes (optional)


Recipe

Heat the oven to 350° F. Line a rimmed baking sheet with aluminum foil.

Place the roast on the baking sheet and rub all over with the garlic cloves, then season with the salt, black pepper, brown sugar, and, if using, the red pepper flakes.

Place the beef in the oven and roast for 50 minutes to an hour before checking its internal temperature with a thermometer. Depending on the size of the roast, you may need to continue cooking for another 15 to 30 minutes. Remove the roast from the oven at 125° F for rare, closer to 130° F for medium-rare, and allow to rest, loosely tented under aluminum foil, for at least 20 minutes before slicing.